In my opinion there are two types of people, those who eat to live, and those who live to eat. I probably am the second of the two. Oh let just face it, I am most definitely the type that lives to eat. It seems like my whole life revolves around what I get to make next. In my world cooking is an adventure. You have the opportunity to experiment, be inventive, or even explore a different culture all in the comforts of your own home. And this recipe was a need to satisfy my craving for some Mexican food. I saw this recipe a couple of weeks ago and was just waiting for a good time to make it, and since it was such a beautiful night, I figured it was a good night to be busy in the kitchen.

While cooking I had to stop and appreciate the awesome sunset out my kitchen window. I love monsoon season in Arizona. In the evening it almost always smells like freshly dampened dirt and in the distance large storm clouds roll in leaving a blank slate for the sun to paint all kinds of amazing colors during the sunset. But back to cooking!! This recipe was really yummy and really simple. I loved all the different flavors and textures going on. And since your combining the beans, rice, and enchiladas in one dish you don’t need any accompanying sides to make this a dinner. Super comforting and delicious meal! Enjoy!!